12/26/2023 0 Comments Chinese bean paste![]() ![]() Complex biochemical conversions happen during the fermentation due to the metabolic activities of microbes (Ge et al., 2012 He et al., 2017 Wu et al., 2013). Microorganisms are the key factor of fermented foods, playing a vital role in the final quality and properties (He et al., 2017). Thus, microbial fermentation is a productive and economical way for food preservation and processing (He et al., 2017 Nahidul‐Islam et al., 2018). Microbial fermentation could increase shelf life as well as confer beneficial properties for food by flavor, texture, and nutrition (Gao et al., 2011 He et al., 2017 Ma et al., 2019). Doujiang generates a complicated mix of microbial assemblage including fungi and bacteria during the production (Gao et al., 2011 Wu et al., 2013). The traditional fermentation process is a time‐consuming way to achieve desirable flavor through solidarization and liquid fermentation, with the treated soybean materials open to the air utilizing natural microorganisms (Zhang et al., 2018 Zhao et al., 2009). Doujiang is mainly made from soybean and fermented by many kinds of microorganisms, containing a lot of active substances good to human health (He et al., 2017 Zhang et al., 2018). ![]() The soybean paste (Doujiang) is one of the favorite traditional fermented foods originated from China with a long history and is very popular in China as well as Asian countries (He et al., 2017). It is possible to apply potential protein‐degrading microbial strains to corn byproducts for protein production in the future study. Therefore, microbial communities were supposed to tightly connect to Doujiang type and properties. Eleven microbial strains showed high protease activities to degrade corn proteins, which can form obvious transparent hydrolytic circles in corn gluten meal medium plates. Fungi of Monascus, Candida, and Aspergillus were also isolated. were most frequently isolated bacterial species. The structure of microbial community was remarkably correlated with Doujiang properties-pH, and the content of total protein, soluble protein, amino acid, and total sugar ( p < .05). Doujiang LSJ and LBJ had the highest bacterial and fungal richness and diversity, respectively. Every type of Doujiang sample harbored a different composition of microbial community. We found that core OTUs among seven Doujiang samples were mainly from Bacillus, Pseudomonas, Candida, and Aspergillus according to Illumina sequencing. ![]() In this study, the microbial communities of seven kinds of representative Doujiang samples were investigated by both culture‐independent and culture‐dependent methods. However, the microflora of Doujiang keeps little known. Soybean paste (Doujiang) is one of the traditional fermented foods from China, fermented by various microorganisms. ![]()
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